BestWayTo

Hey there! Making kimchi is actually pretty fun and not as hard as you might think. Here's a simple way to do it:

1. Start with fresh Napa cabbage, cut it into 2-inch pieces, and soak it in salty water for 2 hours.
2. While waiting, mix together:
   • Korean red pepper flakes (gochugaru)
   • Minced garlic
   • Grated ginger
   • Fish sauce
   • Chopped green onions
   • Grated carrots
3. Drain and rinse your cabbage, then mix it with your spice paste until everything's well coated.
4. Pack it all into a clean jar, leaving some space at the top because it'll bubble up!
5. Let it sit at room temperature (around 70°F) for 2-5 days. You'll see bubbles forming - that's good!
6. Taste it daily. When it's tangy enough for you, pop it in the fridge.

Pro tip: Press the kimchi down each day to keep it submerged in its juice. This helps it ferment better!

Sources:
Maangchi's Easy Kimchi Recipe
Korean Bapsang Traditional Method